Steps

1. Heat oil in skillet over med. heat. Add onion, fennel, and garlic and sauté about 4 min., until softened. Add sausage and cook for 5 min.,` breaking up sausage with a spatula. Add paprika, cardamom, cinnamon, coriander, and cumin and cook 5 min. more. Season with salt and pepper to taste. Stir in walnuts and chives and remove from heat. You will have about 3 1⁄2 cups sausage mixture. Set aside.

2. Whisk egg and water together. Set aside.

3. To form phyllo pastry triangles, cut 1 sheet of phyllo in half lengthwise. Fold each half in half lengthwise, making 2 strips each about 3 in. wide. (Keep any phyllo you are not using covered with plastic wrap and a damp towel to prevent it from drying out.) Brush each strip lightly with melted butter. Place about 3 tbsp. sausage mixture to the left of each strip. Working with one strip at a time, fold corner of phyllo over filling on a diagonal, so left edge of strip is flush with bottom edge. Continue folding, as you would fold a flag, forming a triangular packet. Repeat buttering, filling, and folding with remaining phyllo sheets. Brush tops of finished pastries with egg mixture and set aside.

4. Per Order: Place four phyllo triangles on parchment- covered sheet pan and bake in a preheated 350ºF oven for about 15 min., until crisp and golden. Serve hot.

City officials are weighing changes to school menus less than one year after earlier changes drew parent criticism. Officials say those menu changes were not final, and an advisory board is suggesting healthier, fresher dishes and a more expansive in-class breakfast program.